Our Menu at Home for this week

I've taken a bit of a break for the past month. I've been quite busy! However, as of tomorrow, school will be back in session. So I should be on a more set schedule where I can get back to posting!

Monday: Spaghetti, Salad, Garlic Bread (Our 'old faithful' meal)
Tuesday: Tex Mex Turkey Burgers
Wednesday:Pork Burritos
Thursday: Leftover Pork used in Sandwiches
Friday: Pizza Night!


Pork Burritos
1 boneless pork shoulder roast (3 to 4 pounds)
1 can diced tomatoes with mild green chilies, undrained
1/4 cup chili powder
3 T. minced garlic
2 T. lime juice
2 T. honey
1 T. chopped jalapeno peppers
1 t. salt
10 flour tortillas, warmed
Sliced avocado and sour cream for serving

Cut roast in half; place in slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapenos and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat in tender.
Shred pork with two forks. Using a slotted spoon, place about 1/2 c. pork mixture down the center of each tortilla; top with avocado slice and sour cream. Fold up sides and ends over filling and roll up. Yield: 10 burritos.